Recipe

Mango, almond and coconut muffins

Sep 30, 2011 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Makes 12 Item
    • Print
    Print

Ingredients

Mango, almond and coconut muffins
  • 2 cup (300g) gluten-free self-raising flour
  • 3/2 cup (165g) firmly packed brown sugar
  • 1/4 cup (20g) desiccated coconut
  • 1/3 cup (40g) almond meal
  • 1 teaspoon xanthan gum
  • 1 cup (250ml) milk
  • 1/2 cup (125ml) vegetable oil
  • 1 egg, lightly beaten
  • 2 small mangoes, 1 chopped, 1 sliced

Method

Mango, almond and coconut muffins
  • 1
    Preheat oven to 190°C (170°C fan-forced). Grease a 12-hole, 1/3-cup capacity muffin pan. Line with paper cases.
  • 2
    Combine flour, 2/3 cup of brown sugar, coconut, almond meal and xanthan gum in a bowl. Make a well in centre.
  • 3
    Whisk together milk, oil and egg. Add to dry ingredients and stir until just combined (do not over-mix).
  • 4
    Add chopped mango and mix until just combined. Fill prepared pan.
  • 5
    Lay 2 or 3 slices of mango on top of each muffin. Sprinkle with remaining brown sugar.
  • 6
    Bake for 20-25 minutes, until a skewer inserted comes out clean. Stand in pan for 5 minutes.

Notes

Muffins can be made a day ahead. Store in an airtight container in a cool dark place. Muffins can be frozen for up to 1 month. Thaw in the refrigerator.

The Latest from Food To Love